Half the Sugar Baker
Although bacon might not seem like it should go in ice cream, let me assure you that it is actually amazing. This recipe uses the perfect amount of bacon so that you get some in every bite, but it doesn’t overpower the entire ice cream. This maple ice cream also includes a delicious maple pecan brittle for added crunch and flavor. It’s so creamy and refreshing!

This recipe is part of a series that I started on TikTok that I like to call “Chatatouille.” Basically, I ask ChatGPT to randomly generate a recipe idea, and then I make it real! This results in some really creative flavor combos that I might not have thought of otherwise.
You might be skeptical of bacon in ice cream, which I totally understand. Before I started, I was really hesitant to try it because I thought it wouldn’t work and I would ruin a perfectly good batch of ice cream. I decided to take a risk and went through with the recipe. To my surprise, it actually tasted really good! First you get the maple flavor and at the end of the bite, you get some of that salty bacon flavor, which balances really well with the sweetness. My dad actually said it was the best ice cream he’s ever tasted!

Ingredient notes:
For the ice cream:
- Heavy cream, half and half, and milk: This recipe uses a blend of heavy cream, half and half, and milk. In order to slightly reduce the calories, I like to use just 1/2 cup heavy cream, but for a richer ice cream, you can increase the heavy cream to 1 cup and decrease the milk to 1 cup. Similarly, I used 2% milk for my ice cream, but you can also use whole milk for a richer, creamier ice cream.
- Maple syrup: This recipe uses maple syrup for most of its flavoring. I recommend using a high quality maple syrup for the best results.
- Egg yolks: This recipe calls for 5 egg yolks, which makes this ice cream really smooth and creamy. If you want a lighter ice cream, you can reduce to 4 egg yolks.
- Vanilla extract: This recipe also calls for 1/2 teaspoon vanilla extract, which enhances the flavor. If you don’t have any, feel free to skip it!
For the toppings:
- Bacon: I find that the perfect amount of bacon is 4 strips. With this amount, the bacon doesn’t overpower the ice cream, but you still get that kick of flavor in each bite. I like to make my bacon extra crispy by baking it on a wire rack for around 17 minutes at 400ºF. If you want to increase the maple flavor even more, you can drizzle some maple syrup on the bacon before baking.
- Maple Pecan Brittle: I like to make a homemade maple pecan brittle, which adds flavor and crunch. It’s super simple to make and it tastes amazing! I like to break it into small pieces by adding it to a ziploc bag and rolling over it with a rolling pin.

Technique notes:
When you add the hot cream mixture to the egg yolks, make sure you are constantly whisking to avoid scrambled eggs.
When you are done cooking the ice cream mixture, make sure to strain it through a fine mesh sieve to get rid of any eggs that might have gotten accidentally scrambled.
I strongly recommend that you use a candy thermometer or food thermometer when making the maple brittle because you need to monitor the temperature of the sugar very closely. Also, it helps to have all the ingredients measured out before you start because you want to act quickly while cooking the sugar mixture.
To break the maple brittle into small chunks, simply add it to a plastic bag and roll over it with a rolling pin. To break the bacon into small pieces, I like to use a knife and just chop it up.
For soft serve ice cream, simply enjoy it straight out of the ice cream machine. For firmer ice cream, add the churned ice cream to a bowl and freeze for at least 1 hour. If freezing overnight or longer, let the ice cream thaw at room temperature for around 10 minutes before serving.

If you liked this Maple Bacon Pecan Crunch Ice Cream, you might also like…
Maple Pecan Brittle
Equipment
- Candy thermometer or food thermometer
Ingredients
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 2 tablespoons water
- 1/8 teaspoon salt
- 1/2 cup pecans chopped
- 1/2 tablespoon unsalted butter
- 1/2 teaspoon baking soda
Instructions
- Measure out all the ingredients before starting.
- Line a baking sheet with parchment paper or grease well. Set aside.
- In a small pot, combine brown sugar, maple syrup, water, and salt. Bring to a low boil over medium heat. Make sure the sugar is completely dissolved.
- Stir the chopped pecans into the sugar mixture and use a thermometer to monitor the temperature. Continue cooking, stirring occasionally until the mixture reaches 300ºF (150ºC).
- Remove the mixture from the heat and quickly stir in the butter and baking soda. Immediately pour the mixture onto the prepared baking sheet and use a spatula to press it into a flat layer (around 1/4-1/2 inch thick).
- Let the brittle cool completely before breaking into pieces. To break apart, add the brittle to a ziploc bag and crush with a rolling pin or hammer.
Notes
Maple Bacon Pecan Crunch Ice Cream
Equipment
- Ice cream maker/churner
Ingredients
- 1/2 cup heavy cream
- 1 cup half and half or substitute heavy cream
- 1 1/2 cups milk whole milk or 2%
- 1/3 cup maple syrup
- 1/8 teaspoon salt
- 5 egg yolks
- 1/2 teaspoon vanilla extract optional
- 4 strips cooked bacon chopped into small pieces
- 1/2 cup maple pecan brittle broken into small pieces
Instructions
- In a small pot, combine heavy cream, half and half, milk, maple syrup, and salt. Simmer for around 5 minutes over medium low heat. Meanwhile, add the egg yolks to a medium bowl.
- Remove pot from heat and add around 1 cup of the hot cream mixture to the egg yolks while whisking constantly. Then add the egg yolk mixture back to the pot with the rest of the cream. Return the pot to medium low heat and cook until the mixture thickens and can coat the back of a spoon (around 170ºF). Remove from heat and whisk in the vanilla extract, if using.
- Strain the mixture through a fine mesh sieve into a bowl and cool to room temperature. Then cover and transfer to the refrigerator for at least 4 hours.
- Once chilled, churn in your ice cream machine according to the manufacturer's instructions. Around 5 minutes before it is done churning, add the chopped bacon and maple pecan brittle bits. Serve straight from the machine for soft serve or transfer to freezer for firmer ice cream. If frozen overnight, thaw the ice cream at room temperature for around 10 minutes before serving. Enjoy!
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Wow, this Maple Bacon Pecan Crunch Ice Cream looks absolutely heavenly! The combination of rich maple flavor, crispy bacon, and crunchy pecans is simply irresistible. I can already imagine the perfect balance of sweet and savory flavors, creating a delightful treat that’s impossible to resist. I can’t wait to try this recipe and enjoy every bite of frozen goodness! Thank you for sharing such a mouthwatering creation. Alex Cool https://faqwiki.net/